Ingredients
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4 cups water
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3 cups pasta (Bite sized, rotini or cavatappi, uncooked)
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2 (6 ounce) cans tuna (drained, broken into chunks)
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3 cups frozen peas and carrots
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1/4 teaspoon dried thyme leaves
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1/4 teaspoon dill weed
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1 cup monterey jack and cheddar cheese blend (Shredded)
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1 (10 1/2 ounce) can condensed cream of celery soup
Instructions
- BRING water to boil in large deep skillet or saucepan on high heat.
- Stir in pasta.
- Reduce heat to medium-low; cover.
- Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
- ADD soup, tuna, vegetables, thyme and dill; stir.
- Bring to boil.
- Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
- STIR in cheese.
- Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
- Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.